Happy HolidaySs Giveaway - Last Sponsor Giveaway of the Year!

Come Enter the BrewDeals/FastFerment Giveaway!


Home Brew Forums > Home Brewing Beer > Extract Brewing > fermentation done in 24 hours?
Reply
 
LinkBack Thread Tools
Old 12-13-2011, 07:55 PM   #1
Napolil
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2011
Location: Falls Church, VA
Posts: 15
Liked 1 Times on 1 Posts

Default fermentation done in 24 hours?

first post, first brew; so be nice

i did this kit as my first go on Friday
Irish Red Ale w/ **Fermentis Safale US-05 11.5 gm dry yeast**

the fermenter has been at a pretty steady 73 degrees and within the first 24 hours, the air lock was working away like a champ (one bubble per second). then it went dormant. nothing.

i took a hydrometer reading last night and it was around 1.15. newb mistake on not taking a reading before initial seal-up.

so to my question: could it be that the fermentation is done already? instructions on the kit said to wait about two weeks! i tasted it, and it was sweet, couldn't taste any alcohol.

__________________
Napolil is offline
 
Reply With Quote Quick reply to this message
Old 12-13-2011, 08:05 PM   #2
insurgus
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2011
Location: Calgary, Alberta
Posts: 124
Liked 3 Times on 3 Posts

Default

unlikely. leave it.

__________________
WTB Brewtek Yeast Strains
insurgus is offline
 
Reply With Quote Quick reply to this message
Old 12-13-2011, 09:02 PM   #3
unionrdr
Wannabe author
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
unionrdr's Avatar
Recipes 
 
Join Date: Feb 2011
Location: Sheffield, Ohio
Posts: 30,408
Liked 2197 Times on 1913 Posts
Likes Given: 1642

Default

It's likely initial fermentation is done,& it's slowing down. It'll still take a couple weeks to get down to FG ,clean up by products of fermentation,& settle out more. Be patient,& it'll be rewarded.
__________________
Everything works if ya let it-Roady(meatloaf)
NEW, REVISED EDITION of book one of Time Lords 2034 series now on Amazon Kindle! http://www.amazon.com/dp/B00NTA0L6G
My homebrewing book "Tippy Tippy Tappy" on Kindle! http://www.amazon.com/dp/B00PBAP6JO
unionrdr is offline
 
Reply With Quote Quick reply to this message
Old 12-13-2011, 09:16 PM   #4
midfielder5
Feedback Score: 5 reviews
Recipes 
 
Join Date: Jan 2009
Location: San Francisco, CA
Posts: 1,364
Liked 50 Times on 47 Posts
Likes Given: 20

Default

Welcome to hbt.
If it were me, I'd get your fermenter colder (say, 65*) and let it sit for 2 more weeks. The yeast might have ate all the sugars but they still have work to do (conditioning the beer).
good luck.

__________________
midfielder5 is offline
 
Reply With Quote Quick reply to this message
Old 12-13-2011, 10:14 PM   #5
Stauffbier
HBT_SUPPORTER.png
Feedback Score: 1 reviews
 
Stauffbier's Avatar
Recipes 
 
Join Date: Nov 2011
Location: El Paso, TX
Posts: 5,103
Liked 1015 Times on 623 Posts
Likes Given: 2695

Default

Quote:
Originally Posted by Napolil View Post
i took a hydrometer reading last night and it was around 1.15. newb mistake on not taking a reading before initial seal-up..
Was your gravity reading 1.150 or 1.015??? If it was 1.150 that seems way too high for your kit, especially if it's already been fermenting..
If it was 1.015 then it sounds like it's already getting close to terminal gravity..
__________________
Stauffbier is offline
 
Reply With Quote Quick reply to this message
Old 12-13-2011, 10:22 PM   #6
Dan
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
Dan's Avatar
Recipes 
 
Join Date: Oct 2010
Location: Makakilo, Hawaii
Posts: 6,353
Liked 1960 Times on 1215 Posts
Likes Given: 2768

Default

Looking at the MW Supply instruction it says starting gravity should be around

Iriish Red Alle
Recipe for 5 Gallons
SG: 1.042-1.046
FG: 1.010-1.012

So even though you forgot to take a starting gravity you're probably close to the numbers. Midwest extract kits always got me right where I should be. (assuming the volume that went into the fermenter was five gallons. More and gravity might be low, less than 5 it might be a little higher)

As the others have said, let it stay in the fermenter a few weeks and you should see the 1.010-1.012 final gravity

__________________
Dan is offline
 
Reply With Quote Quick reply to this message
Old 12-13-2011, 11:27 PM   #7
Napolil
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2011
Location: Falls Church, VA
Posts: 15
Liked 1 Times on 1 Posts

Default

Quote:
Originally Posted by midfielder5
Welcome to hbt.
If it were me, I'd get your fermenter colder (say, 65*) and let it sit for 2 more weeks. The yeast might have ate all the sugars but they still have work to do (conditioning the beer).
good luck.
Thanks for the patience support, all. I'll wait it out for the full two weeks.

I was tempted to cool it off too. Anyone else see a big benefit? Coincidentally 73 & 65 are just about my upstairs downstairs temperatures. So it's easy for me.
__________________
Napolil is offline
 
Reply With Quote Quick reply to this message
Old 12-14-2011, 12:33 AM   #8
Stauffbier
HBT_SUPPORTER.png
Feedback Score: 1 reviews
 
Stauffbier's Avatar
Recipes 
 
Join Date: Nov 2011
Location: El Paso, TX
Posts: 5,103
Liked 1015 Times on 623 Posts
Likes Given: 2695

Default

I agree with cooling down a bit. 65 sounds perfect to me. I say cool it down and wait a couple weeks, and IGNORE the air lock (except to make sure it still has the right amount of sanitized water in it)... Then take another gravity reading to see where it's at.

__________________
Stauffbier is offline
 
Reply With Quote Quick reply to this message
Old 12-14-2011, 01:14 AM   #9
Calder
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2010
Location: Ohio
Posts: 5,723
Liked 281 Times on 252 Posts
Likes Given: 5

Default

I assume you are using a bucket with a lid to ferment in. Sometimes the seal leaks; so when you are at the height of fermentation you will see activity in the airlock (a lot of gas coming out), but when it slows down, the gas leaks across the seal only.

You are probably not down in 24 hours, and there is still a few points to go.

Fermenting at high temperature speeds up fermentation, but also can produce some undesirable esters. Next time, check the yeast on-line and ferment closer to the lower end of the temp range for a particular yeast. 60s would have been better for this yeast. But ..... it's still beer, will still be drinkable, and that's all you need to keep going with the hobby.

Since you fermented hot, I would leave it where it is. Dropping temperature can cause yeast to drop, though that is not common for this yeast. The higher temperature will help finish off the ferment; a lot of times we try and increase the temp at the end of the ferment to finish off and clean up. The flavor profile is probably set since you are almost at FG, so leaving it will not affect the flavor.

__________________
Calder is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
first time with wort chiller - no fermentation at 24 hours?? tranceamerica Extract Brewing 4 07-20-2009 09:53 PM
First Brew: 12 hours in: all is well... stevenryals Extract Brewing 1 02-08-2009 06:56 PM
Fermentation after 2 hours. newkarian Extract Brewing 5 05-12-2008 03:51 PM
26 hours and no fermentation Mikeus Extract Brewing 9 04-17-2007 06:23 PM
22 hours to start done in 48????? cbauer210 Extract Brewing 4 01-05-2007 02:31 PM



Newest Threads

LATEST SPONSOR DEALS